How to Make the Perfect Easy Chicken Shawarma Wraps
Middle Eastern · Easy · 35 min · 4 servings

These easy chicken shawarma wraps are a kid friendly recipe the whole family will love. Tender spiced chicken wrapped in soft flatbread makes dinner exciting and delicious.
Why this recipe works
This Easy Chicken Shawarma Wraps recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 420 calories with 32g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 lb boneless skinless chicken thighs
- 2 tsp shawarma spice blend
- 2 tbsp olive oil
- 4 pieces flatbread or pita
- 0.5 cup plain Greek yogurt
- 1 cup shredded lettuce
Step by step instructions
Step 1: Marinate the Chicken
Toss chicken thighs with shawarma spice blend and olive oil in a bowl. Let sit for at least 10 minutes so the flavors soak in.
Step 2: Cook the Chicken
Heat a skillet over medium-high heat and cook chicken for 6 to 7 minutes per side until cooked through and golden. Rest for 5 minutes then slice thin.
Step 3: Warm the Flatbread
Warm flatbread in the skillet for 30 seconds per side or microwave for 20 seconds until soft and pliable.
Step 4: Assemble the Wraps
Spread yogurt on each flatbread, add sliced chicken and shredded lettuce, then roll up tightly and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- chicken thighs → chicken breast for a leaner option
- shawarma spice blend → mix of cumin, paprika, garlic powder and turmeric
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the resting time after cooking which makes the chicken dry when sliced
- Overfilling the wrap which causes it to tear and fall apart
Nutrition facts
Per serving: 420 calories, 32g protein, 38g carbs, 14g fat, 3g fiber.
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